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Changes in Egg Volatiles during Storage

Author

Listed:
  • J. Adamiec

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

  • M. Doležal

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

  • K. Míková

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

  • J. Davídek

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic)

Abstract

The quality of eggs is tightly associated with freshness. New possibilities for the determination of egg freshness were studied. The volatile compounds of eggs and their changes during storage were followed. Three methods for extraction of volatiles were compared: dynamic headspace (Purge and Trap), static headspace (Solid Phase of Microextraction - SPME) and extraction according to Likens-Nickerson by simultaneous distillation-extraction (SDE) with diethyl ether as organic solvent. The extracts were analysed by GC/FID. The volatiles in an extract obtained by SDE method were identified by GC-MS. The extract includes aldehydes, alcohols, acids and esters. The volatiles in an extract obtained by SPME and Purge and Trap have not been identified until now. The changes in volatiles during storage of eggs using the above mentioned methods were studied.

Suggested Citation

  • J. Adamiec & M. Doležal & K. Míková & J. Davídek, 2002. "Changes in Egg Volatiles during Storage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(2), pages 79-82.
    • Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:2:id:3515-cjfs
    DOI: 10.17221/3515-CJFS
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